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Cotswold Flour Recipes

Check out our favourite recipes using our flour.

No yeast - no problem!

In the current situation if you are struggling to find yeast ..  why not try making these NO YEAST rustic dinner rolls

Recipe makes approximately 5 Rolls

You need:

125g of flour

1 Teaspoon of Baking Powder

1 Teaspoon of Salt

12oml of Milk

2 Tablespoons of Mayo

Greased Muffin Tin

Method:

Mix all the ingredients in a bowl. Spoon the ingredients into a Muffin Tin (makes approx. 5).

Cook in a preheated oven at 180°c for 15 minutes or until golden brown.

  svg+xml, 3Csvg 20viewBox 3D 220 200 20300 20225 22 20width 3D 22300 22 20height 3D 22225 22 20xmlns 3D 22http 3A 2F 2FwwwBaked and picture sent in by Mark Lloyd.

Recipe from the wonderful people at The Pizza Bubble.

Creating a sourdough starter is quite straight forward, it will usually take a week or two to establish, requiring about 5-10 minutes attention each day… but it’s totally worth it!!

Once the starter is established, you’ll only need to feed it when you come to make dough or once every few weeks if you’re not making dough regularly.

This recipe will create a ‘100% hydration’ starter, using the 1:1:1 method, perfect for sourdough Neapolitan pizzas…

Preparation

Things you’ll need:

  • Flour – The flour used in this recipe is a 50/50 mix of organic white rye flour and ’00’ pizza flour. For ease, you can mix some up and store it in a container beforehand ready for the feeds.
  • 10g of honey to give it a kickstart (not essential).
  • A tall clear container with an air-tight lid, with enough room for the starter to grow. 1L-1.3L is an ideal size but bigger is fine.
  • A breathable lid for the container – this can be just a peice of kitchen paper and an elastic band.
  • An elastic band to mark the starting level of the starter.
  • Scales

Make a note of the weight of the container you are keeping your starter in without the lid on as you’ll need this when feeding.

Day 1

Mix together 100g of tepid water, 100g of flour and 10g of honey. Stir well to form a smooth batter. Clean and scrape down the sides of the jar with a wet silicone spatula. Cover with a breathable lid and leave in a warm place for 24hrs.

Day 2

Give the starter a quick & gentle stir and then discard all but 100g of the starter (this is where you need to know the weight of the jar). Now add in 100g of the flour and 100g of tepid water. Stir and mix well ensuring there is no dry flour left. Clean and scrape down the sides of the jar, replace the breathable lid and leave in a warm place for 24hrs.

You have just given it it’s first feed – easy isn’t it!? This is called the 1:1:1 method as it’s 1 part starter, 1 part water, 1 part flour.

Day 3

Inspect the starter and you may see signs of bubbles. If not, don’t worry, it may take longer depending on the temperature and conditions its kept in. It may also have quite a pungent aroma at this stage which is normal. Give the starter another feed just as you did yesterday and leave for another 24hrs.

Day 4

The chances of seeing some activity will increase each day. Feed the starter again and leave for 24hrs. Place an elastic band around the level of the starter now so you can see easily if the starter is rising and by how much.

Day 5 onwards

You should start to see that starter is rising after each feed over the course of several hours. There should be lots of bubbles and you’ll see lots of pockets of air when you stir it.

To speed up the process you can also switch to 2 feeds a day if you wish, roughly 12hrs apart. Repeat the feedings either daily or twice-daily until the starter is predictably rising and at least doubling in size within 6-7hrs of a feed.

Once Established

Once your starter is rising nicely after each feed and the smell is now much more pleasant, it is ready to use. This may have taken a week if you’re lucky or it may have taken 2 or 3 weeks, it can vary significantly.

The breathable lid is no longer needed, so for feeding and storing just use the air-tight lid going forward.

So now that your starter is established, you no longer need to feed it every day. It can be kept in the fridge with the lid on for a week or two without feeding. If you are going away or don’t plan to use it for some time, simply feed it and put it straight in the fridge rather than leaving it out to rise, it will be happy for 2-3 weeks easily.

Using your Starter

To make pizza dough you’ll need to add a certain amount of starter to the dough. To work out how much starter you need, use the Sourdough Ingredient Calculator. Make sure that the amount you need is no more than 220g so that sufficient starter is left over for next time as you currently have a 300g starter.

When you come to make the dough, you’ll need to feed the starter and once it has risen and peaked, its ready to use in the Sourdough Pizza Recipe. You want to catch it as close to its peak as possible as this is when its at its most active and will give the best results. Once you’ve removed what you need for the recipe, scrape down the sides of the jar and seal it with an air-tight lid. Return the starter to the fridge (without feeding it) and it will sit there happily without feeding until the next time you make dough.

When its time to make dough again, just remove it from the fridge, feed it and wait for it to peak again before using. If the starter seems sleepy then you may need to double feed it by just doing two feeds back to back to get it fully active again.

Avoiding Waste

Feel free to increase or decrease the amount of starter you keep. You may find that having a 300g starter each time (100g starter, 100g flour, 100g water) is too much as you only require 80g of starter to make your pizzas. In this case, reduce down the quantities, just make sure you stick to the 1:1:1 ratio. So for example you could discard all but 60g of starter then add 60g of water and 60g of flour giving you a 180g starter each time, minimising the amount of discard each time.

There are lots of recipes on the web for making things like pancakes, pretzels, muffins etc with sourdough discard so don’t throwing your discard away, store it in the fridge in a separate air tight container for another time. It will keep for months.

Ingredients

900g Matthews French Strong Patisserie flour
50g caster sugar
14g fast-action yeast
14g salt
20g chilled, unsalted butter
500g full-fat milk straight from the fridge
200gr white sourdough starter (50:50 flour:water, i.e., 100% hydration)
500g unsalted ‘high-quality’ butter (I use President)

Egg wash (1 egg beaten with a pinch of salt)

This is a large volume of dough but can be divided into portions and frozen to be used as needed.

Making the dough

  1. Mix the flour, sugar, yeast and salt in a large bowl. Rub in the 20g butter until crumb-like, then add the milk and sourdough starter. Stir until combined to create a raggy dough.
  2. Knead the dough vigorously for 10-15 minutes – a mixer is good for this – until smooth and stretchy. Wrap in cling film and refrigerate for minimum 1 hour (but preferably overnight).
  3. Meanwhile, take the 500g butter from the fridge and place between 2 sheets of parchment paper. Use a rolling pin to bash and cajole it into a square approx. 20cm square x 1cm thick. Return to the fridge until needed.
  4. Once the dough has chilled and rested, working as quickly as you can roll out on a floured surface (using as little flour as you can get away with) to a rectangle 20cm x 40cm. Take the butter from the fridge and place on one half of the dough. Fold over the other end of the dough to completely cover the butter and pinch all around the edges to seal the butter in a ‘pocket’.
  5. Gently roll the dough into a long rectangle about 3 or 4 times long as it is wide. Gently take each narrow end of the dough and fold into the centre so that both ends meet in the middle. The dough should now be roughly half the original length. Repeat that process folding the ends to the middle before finally flipping one half over the other (like closing a book), wrap in cling film and return to the fridge for minimum 20 minutes.
  6. Repeat the rolling and folding at Step 5 two more times then give a final 20 minutes rest. This is the point at which it can be divided and frozen, if needed.

strong patisserie flour

Rolling, shaping and baking

  1. Heat your oven to 190C/170C fan/Gas 5 and grease 2 large baking trays or line with parchment.
  2. Roll out the dough on a lightly floured surface into a long rectangle roughly 20cm wide and 1cm thick (if you are using the full amount of dough it will be quite long, approx. 1 metre!). As you roll it will get harder to do. If so, fold the dough so that it fits in your fridge and let it relax in the fridge for 5 minutes. Take it out and continue rolling.
  3. Use a sharp knife or pizza wheel to trim ALL the edges into straight lines. With one of the long edges towards you measure 6cm along from the bottom left corner and make a nick in the dough with the knife. From that point measure another 6 cms and nick again, repeating the process to the end of the dough. Along the TOP edge of the dough start by measuring 3 cms from the left corner and making a nick. Thereafter, continue along marking at 6 cm intervals as before.
  4. Start by cutting from the bottom left corner up to the first nick along the top edge. Then cut from the top corner down to the first nick on the bottom edge. Repeat the cutting top to bottom, bottom to top until you end up with 18/24 traingles.
  5. With the wider (6 cm) bottom edge of the triangle towards you and the long point away, take each corner and fold them into the centre (as if making a paper aeroplane!). Now, from the bottom roll up the triangle very tightly towards the tip and place the croissant tip to the bottom on the prepared baking tray. This prevents the croissant unravelling during baking. Repeat with all triangles. They can be frozen at this point. If not, allow to prove, covered, in a warm place for 1-1 ½ hours or until doubled in size.
  6. Brush each croissant with the egg wash and bake in the oven for 15-20 minutes until deep, golden brown. Remove to a rack, allow to cool slightly but eat while still warm.

Brioche

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb

Ingredients:

140ml Whole Milk
500g Matthews T55 French Bread Flour
1 tsp Salt
30g Caster Sugar
7g Fast-action dried yeast
6 Medium Eggs
200g Unsalted butter, cubed (room temperature)

Method:
Place the milk in a small saucepan over a medium heat until it begins to steam. Remove from the heat and leave to cool until it’s warm to the touch but not hot.
Put the flour in the bowl of a free-standing mixer fitted with a dough hook. Place the salt and sugar on one side of the bowl and the yeast on the other side. Add the warm milk and 5 eggs and mix on a slow speed for 2 minutes, or until all the flour has been incorporated, then mix on a medium speed for 8 minutes. Gradually add the cubed butter, piece by piece, and mix for a further 5 minutes, scraping down the sides of the bowl to ensure the butter is thoroughly mixed in. The dough should feel soft but not too sticky.

French T55 Flour

Grease and line a 24 x 14 x 7cm loaf tin with greaseproof paper. Tip the dough into a large lightly greased bowl and cover with clingfilm. Leave to rise for 1-2 hours somewhere warm but not too hot as the butter in the dough will begin to melt and make it too soft. Once risen, place in the fridge for 1 hour.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Remove the cooled dough from the fridge and knead lightly for 2-3 minutes to knock back the air. Divide into 7 even pieces. Working with one piece at a time and keeping the remaining dough covered, shape each piece into a smooth ball by repeatedly tucking the dough under itself. Bring the top of the roll down and tuck it underneath itself to make the surface taut. Keep them covered with clingfilm while you repeat this process with the remaining dough.
Place the balls in the loaf tin at a slight angle to each other so the pattern is slightly uneven. Cover with clingfilm and leave to prove in a warm area for 30-45 minutes, until it has doubled in size again. Beat the remaining egg and brush the top of the brioche with the egg wash. Bake for 35-40 minutes, until risen and deep golden all over. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Panini

Ingredients:

480g Matthews Strong White flour

1 tbs fresh yeast
1 tsp  salt
2 tbs very soft butter or olive oil
250 -300 ml warm water

Method

1. Mix yeast into water and leave for 5 minutes, stir gently.
2. Mix salt and flour together, make a well and add yeasted water, oil, and ¾ of the water.
3. Stir and add any extra water as needed to form a firm, moist dough.
4. Knead for 5-10 minutes by hand or with dough hook in electric mixer until smooth and elastic
5. Leave to rise in an oiled bowl for approx 30mins in warm place until doubled in size, knock back and leave for another 10 minutes.
6. Divide the dough and roll out to approx 6 inches across and ½ inch thick. If the dough resists rolling out leave to rest for another 15-20 minutes.
7. Preheat oven to 400 degrees. Place rolls in middle of oven and bake for around 8 minutes or until set and barely coloured.
8. Remove from oven and allow to cool before slicing lengthwise along one side. Flatten and grill the sandwiches until hot throughout and well marked from the grill.

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Gingerbread Squares

Ingredients:

4oz Butter/margarine
4oz Golden syrup
4oz Black treacle
2oz Dark brown soft sugar
80ml/3floz Milk
2 Eggs
4oz Matthews Farmhouse Wholemeal flour
4oz Porridge oats
1-2 teasp’s Ground ginger
1 teaspoon Mixed spice
1 teaspoon Bicarbonate of soda

Method:

Oven temperature 170 oC

1. Grease and line 8 x 11 inch shallow tin.
2. Mix margarine, syrup, treacle and sugar in saucepan and melt gently.
3. Cool slightly before beating in eggs and milk.
4. Put flour, oats, spices and sodium bicarbonate into a mixing bowl and combine.
5. Pour in melted ingredients and beat well.
6. Pour into the tin and bake for 30-35 minutes or until firm to the touch.
7. Cool before cutting into squares.

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Danielle’s Hot Cross Buns

Makes about 20 buns

Ingredients:

500 gr Matthews Strong White Flour

250 ml water
1 large egg
50 gr caster sugar
25 gr milk powder
20 gr mixed spice or a mixture of allspice, cinnamon, ginger and nutmeg
15 gr fresh yeast
20 gr salt
100 gr butter (salted or unsalted)

For the fruit mix:
100 gr currants
60 gr candied peel

For the crosses:
50 gr flour enough water to mix to a paste

Egg wash (egg beaten with a dessert spoon of water).

Method:

1. Place the bowl of your stand mixer on your scales and set to zero. Add the flour, sugar, milk powder, spice, yeast and salt ticking the ingredients off as you go so you do not miss anything. Place the bowl back on its stand.
2. Place a jug on the scales and set to zero. Crack the egg into the jug and add water to make up to 300 ml.
3. Add the liquid to the dry ingredients and mix for 3 minutes on the lowest speed. Increase to medium speed and mix a further 3 minutes.
4. Meanwhile cube the butter.
5. Turn the speed of the mixer down to minimum speed and add the butter a few cubes at a time. Don’t worry if it does not seem to be mixing in well.
6. Once all the butter has been added turn up to medium speed and mix until the mixture comes away from the sides of the mixer bowl. This will happen I assure you. It can take 5 minutes or more to do this.
7. When it is thoroughly mixed, the mixture will be smooth and glossy.
8. Place the dough into the plastic box and cover leaving at least 2 hours or overnight.
9. Weigh out the currants and peel. Check over the currants for any large stalks – you’ll be amazed how many there are. These make the bun crunchy in the wrong way!
10. Turn the oven on to heat up 180C /350F Gas 5
11. Take the dough out of the box and place on a lightly floured surface and roll out to around 1 cm thick.
12. Mix the peel and currants well and sprinkle over your rolled out dough right up to the edges.
13. Roll the fruit into the dough to make it easier to roll up.
14. Roll up the dough into a long cylinder.
15. You now need to cut into equal 70 gr slices so that all your buns are of equal size.
16. Place in rows in the order you cut them.
17. Rolling up: Roll each piece into a ball shape keeping them in order. Once you have roughly rolled the buns, return to the first bun and roll a second time. You’ll find it is far easier to roll into a smooth bun this way.
18. Place the buns spaced equally (about 1.5 cm apart) on the tray on your baking parchment or silicon.
19. Brush with egg wash. Allow to prove for a minimum of 60 minutes in a warm draft free place. 20. Meanwhile, make the paste for the crosses. Add enough water to the flour to make a thick paste. This is a bit trial and error, but you want to imagine it will flow fairly freely. Let it rest.
21. When the buns are ready, they will be soft to the touch and the spaces between each bun will be far smaller than to start with. Brush with egg wash a second time. then pipe the lines.
22. Add the flour and water paste to your piping bag. Pipe continuously in a straight line over the buns as you can in one direction, then turn the tray and pipe in the second direction
23. Place in the oven and bake. This will take approximately 15 minutes depending on your oven. The buns should be a golden brown and the bottoms lightly browned.
24. Allow to cool before toasting and eating with plenty of butter.
Danielle Ellis www.severnbites.com

 

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Crumpets

Ingredients:
• 12 fl oz/350ml semi-skimmed milk, warmed but not boiling
• 1 lb/450g all purpose or plain flour
• 5g dried yeast
• 2 tsp sugar
• 12 fl oz/350ml warm water (approx)
• 1 tsp Salt
• 1tsp baking powder
• Vegetable oil for cooking

Method:
1. Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming – about 1, up to 2 hours.

2. Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.

3. Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3″x 1 ½” (8 X 3.75cm) approx. If you don’t have any pastry or crumpet rings then use a small, washed food can to the same measurements.

4. Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.

5. Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam.

NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.

FWP-Matthews-recipe-images-2

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Cotswold Farmhouse Wholemeal Loaf

Makes 2 small or 1 large loaf

Ingredients:

Cotswold Farmhouse Wholemeal Flour 700g
Salt 15g
Fat or Olive Oil 25g
Fresh Yeast or a packet of Dried Yeast 15g
Water 430 ml

Method:

1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.

2. Dissolve the yeast in the water and add to bowl. Mix for 8 -10 minutes on a slow speed.

3. Cover and rest for 30 – 40 minutes.

4. Knock back the risen dough and mould to the required shape.

5. Prove in a warm place until loaves double in size (approx 1 hour).

6. Bake at 220°C for 30 – 40 minutes depending on the size of loaf.

(For a lighter textured loaf use 50% Cotswold Farmhouse Wholemeal & 50% Cotswold Bakers White Flour).

 

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Cotswold Bakers White Loaf

Makes 2 small or 1 large loaf

Ingredients:

Matthews Strong White Flour 700g
Salt 15g
Fresh Yeast or a packet of Dried Yeast 15g
Fat or Olive Oil 25g
Water 430 ml

Method:

1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.

2. Dissolve the yeast in the water and add to bowl. Mix for 8 -10 minutes on a slow speed.

3. Cover, rest for 30 – 40 minutes.

4. Knock back the risen dough and mould to the required shape.

5. Prove in a warm place until loaves double in size (approx 1 hour).

6. Bake at 220°C for 30 – 40 minutes depending on the size of loaf.

 

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Shortbread biscuits

Ingredients:

Maizebite Flour 500g

Butter 250g

Caster Sugar 125g

Method:

1. Mix together to form pastry, don’t over use hands to squeeze last bits together.

2. Leave for 30 mins before rolling into biscuits

3. Bake at 160c for 15-20 mins or until pale golden brown

4. Leave to cool for 10 mins on wire tray

5. Dust with caster sugar after baking

 

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Cotswold Crunch and Eight Grain loaf

Ingredients:

Cotswold Crunch or Eight Grain Flour 475g

Milk, Butter or Oil 25g

Salt 1 tspn

Sugar 1 tspn

Yeast 1 1/2 tspn

Water 340ml

Method:

1. Measure dry ingredients and add to tin

2. Place fat and water in tin

3. Close lid and select wholemeal settings (5 hrs)

4. Select large loaf

5. Once baked take out and leave to cool

 

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

Spelt & Honey Bread

Ingredients:

Spelt Flour 500g

Honey 1tbsp

Salt 1/2 tsp

Fast Acting Yeast 1 pack

Warm Water 400ml

Olive Oil 1tbsp

Method:

1. Mix the flour, salt, and yeast in a large bowl

2. Dissolve the honey in a warm bowl and mix in the dry ingredients

3. While the dough is rough, add the oil and mix

4. Knead the dough for a few minutes and divide between 2 x 500g bread tins

5. Cover and leave for around 25 minutes

6. Bake in a pre-heated oven (200°c) for 40-45 minutes

 

French Baguettes

Ingredients:

T55 Flour     500g

Salt              10g

Yeast           10g

Water           300g

Method:

  1. Mix flour and salt in a bowl
  2. 2. Dissolve yeast in water and add to flour mixture
  3. Mix until a smooth dough is formed and knead well. (If using a mixer – mix on slow speed for 4 minutes and higher speed for 7 minutes)
  4. Let the dough rest again under a cloth for 20 minutes.
  5. Divide into equal size portions.
  6. Let the dough rest again for a further 20 minutes.
  7. Shape the baguette and prove under a cloth until doubled in size (around 70/80 minutes)
  8. Bake at 230° for 20-25 minutes.
  9. For best results place an oven proof dish of water in the bottom of the oven to generate stream.

French T55 Flour

Ascott Short Crust Pastry

Ingredients:

Ascott or Matthews Short Crust Pastry Flour   200g

Salt                                                                      Pinch

Lard                                                                    50g

Marg                                                                50g

Water                                                               2-3tbsp

Method:

  • Sieve the flour and salt.
  • Rub in the fat to a fine crumb texture.
  • Make a well in the middle.
  • Add sufficient water to make a fairly firm dough
  • Roll with floured rolling pin on floured surface
  • Handle as little and lightly as possible
  • Press into a pastry tin, do not trim edges
  • Chill for 30 mins
  • Place round baking paper and baking beans on top
  • Bake in oven 200c/180c fan/gas for 15 mins
  • Remove baking paper and bake for further 5 mins
  • Carefully trim off the excess pastry
  • Cool and complete with filling
 

FWP-Matthews-recipe-images-2

French Pastry

Ingredients:

Strong French Patisserie Flour               250g

Salt                                                                5g

Butter                                                            70-80g

Yeast                                                              7.5g

Water                                                             2-3tbsp

Sugar                                                             25g

Method:

  1. Mix the ingredients together to form the dough, mixing 4 minutes fast, and 8 minutes at a medium speed
  2. Leave to prove for 30 minutes
  3. Mix for a further 2 minutes and rest for 10 minutes. Shape your pastry
  4. Leave to prove for 90-120 minutes
  5. Egg wash your pastry and bake at 220⁰C for 20-22 minutes

strong patisserie flour

Matthews’ Heat Treated Sponge Recipe

Ingredients:

Heat treated flour is made from very fine plain white flour which has undergone heat treatment which removes the gluten and will result in a sponge with a different bake in terms of texture and rise from using a traditional self-raising or plain flour. Heat treated flour always requires baking powder to give it some rise.

Matthews’ Heat Treated Sponge Flour     100g

Soft Butter                                                    100g

Castor Sugar                                                 100g

Eggs                                                               2

Vanilla Essence                                            1/2tbsp

Baking Powder                                             1tsp

Water                                                           1tbsp

Method:

  1. Line a round 7″ cake tine with parchment paper
  2. Beat the butter, sugar and vanilla until light and smooth
  3. Mix in the eggs and water. Add sifted flour and baking powder and mix well
  4. Bake in a pre-heated oven for 15-20 minutes in a 180⁰C oven. Turn out onto a wire rack to cool

 

 

Profiteroles

Ingredients:

150g French Strong Patisserie Flour
125 ml Water
125 ml Milk

¼ tsp Salt
1 tbsp Sugar
100g Butter
4 Eggs

Method:

  1. Mix the water, milk, butter, salt and sugar in a saucepan over medium heat. Bring to the boil, then add all the flour and stir until it no longer sticks to the side of the pan.
  2. In a separate bowl, whisk the eggs.
    Remove the saucepan from the heat and pour in the whisked eggs to the dough.
  3. Pre heat your oven at 250ºC. Shape your choux with a pastry bag.
    Place the pastry in the oven and turn oven down to 180ºC. Bake for 20 minutes, without opening the door so the choux can rise.
  4. When the pastry has cooled, cut down the centre and fill with whipped cream or vanilla ice cream and top with melted chocolate.

strong patisserie flour

Thyme & Mushroom Spelt Pizza 

By Kathy Slack from Gluts & Gluttony

Ingredients:

250g strong white spelt flour
5g salt
5g fast action dried yeast
2 tbsp thyme leaves

1 large garlic clove
2 tbsp extra virgin olive oil
50g mushrooms, thinly sliced
Handful parmesan, grated

Method:

  1. Start by making the dough. Put the flour in a large bowl. Add the salt to one side of the bowl and the yeast to the other side (if the salt makes direct contact with the yeast before it is diluted it can stop the yeast working). Pour over 160g of lukewarm water then combine to make a wet dough.
  2. Tip onto a floured work surface and knead for 8-10 minutes. It will feel very sticky at first, but gradually you will notice the dough become smooth, silky and less sticky. Place the dough in a bowl, cover with cling film and leave somewhere warm (an airing cupboard is ideal) for 1 hour.
  3. Meanwhile, prepare your toppings. Put the thyme, garlic and 1 tbsp of olive oil in a pestle and mortar together with a pinch of salt and bash vigorously until you have a green paste. Add the rest of the olive oil and stir through. Set aside until needed.
  4. Preheat the oven to 250ºC and put two pizza stones or baking trays in the oven to heat up.
  5. When the dough has had its hour, tip it onto a floured chopping board and divide in two. Using lots of flour to prevent sticking, press the dough into two thin circles using the flat of your hand to make each pizza as thin and even as possible.
  6. Spoon the thyme oil onto the two pizza bases and spread it around right to the edges. Lay the mushrooms on top and finish with a scattering of parmesan. Take the pizzas, on their chopping board, to the oven then slide each pizza onto your pre-heated baking tray or stone. Cook for 10-12 minutes or until golden brown. Serve immediately.

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Spelt & Mushroom Pizza by Kathy Slack

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